Wednesday, August 1, 2012

Kabob Party

I had a hard time thinking of what to make for dinner one night and then decided... I'll just make everything! This would be fun as an appetizer or a nice family style item at a party.  Or, you can just have three different types of skewers for dinner one night,  like Kyle and I did.

For all of these recipes, soak the skewers for at least 15 minutes before using, or they will catch on fire, like mine always do, because I usually forget that step!

Buffalo Chicken Kabobs:
1 1/2 lbs chicken breast, cubed
1 bottle Louisiana hot sauce (Frank's Red Hot!)
1 cup melted butter
2 tablespoons white vinegar
1 teaspoon garlic powder
Salt and pepper to taste

If you have never made buffalo sauce, you may be horrified and/or excited by what I've just revealed to you.  Yes, it's comprised of mostly just butter and hot sauce....... Butter and hot sauce!  No wonder it's so good!

Cut the chicken breast into bite sized cubes.  Thread onto skewers and lay in a flat pan.  Mix sauce ingredients well and set about 1/2 cup aside.  Pour the rest of the sauce over the skewers and allow to marinate for at least 15 minutes, up to overnight.

When ready to cook, heat grill to medium high and cook for 6-7 minutes per side, until you get a nice char.  Pour reserved marinade over the chicken if desired, or serve on the side. 

Asian Style Steak Kabobs
1 1/2 lbs sirloin steak, cubed
2 cups soy sauce
1 cup sesame oil
3/4 cup brown sugar
2 garlic cloves, minced
2 tbsp fresh ginger, minced

Follow basic instructions above, except the steak will only need to cook 3-4 minutes per side for medium rare, and the grill should be on high. 

Sweet & Sour Pork Kabobs
1 1/2 lbs pork, sliced into cubes (I used a small pork tenderloin)
1 cup pineapple juice

1/2 cup soy sauce
1/2 cup apple cider vinegar
3/4 cup brown sugar
Salt and pepper, to taste

Follow same directions and temperature as the chicken to cook the pork, but for less time (approx 4-5 mins per side) so that it's tender.

Finally, I served these kabobs with this summery salad: Grilled Corn and Pepper Salad